Bernardo Ayala

Owner of Napa Valley Bistro

Text

Bernardo Ayala came to Napa in 1988 from Indaparapeo, a small farming town in Michoacán, Mexico. Realizing how difficult life could be, Ayala jumped upon the opportunities available here and worked his way up from a disastrous but brief time as a dishwasher, to line cook and eventually to Executive Chef and Owner of his own business. He worked in many of our world famous restaurants with some very well known chefs, who took him under their wing. In May 2013, Ayala, along with his business partner, fellow chef, Ernesto Martinez, opened Napa Valley Bistro.

He stresses the importance of discipline, love of his craft, and feeling a calling for his passion “in his blood.” He fell in love with cooking at a young age while watching his mother and grandmother prepare traditional Mexican dishes, creating flavors that Ayala continues to infuse into the Bistro’s distinctive American cuisine.

Bernardo is very thankful that he has been privileged in knowing many great individuals who have supported his dream, from his wife and family to previous employers and mentors. Their support has made the endeavor of “starting from zero” much easier to bear. The help they provided, whether it was their advice, time, or financial support, has been invaluable. “The advice that stands out for me was to focus on what I felt passionate about and not give up. To set aside my fear and give it my all to make sure my dream came true.” He also is grateful for his restaurant team members as some of them have supported him from the very beginning.

To those who are interested in becoming a chef, Ayala recommends “do it only if you are truly passionate about playing with food and working hard. It takes a lot of hard work and dedication and one really should do their research before making their decision.”

Ayala has certainly witnessed the profit of his hard work. “When we celebrated our two years in business, and when I see the restaurant packed on Friday and Saturday nights–that’s when I feel proudest. Also when my daughter, Jade, tells me that she wants to follow in my footsteps. She calls herself my ‘little chef’ and that tells me that I’m doing something right.”

Ayala hopes people who see this exhibit might appreciate our lifestyle here, as if they were a visitor to their own home town. “We live in a beautiful place where millions of tourists come and fall in love with our land, food, wine and our people. When you go out to dinner, sit back, relax, and enjoy each bite. Try something different…open yourself up to new experiences.”